Creamy coconut lentil curry

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Comparatively simple, and as proclaimed, could be one of the best curry recipes, up there with the smoky dal.  The little bean considered it the best, for sure.

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  • 2 tablespoons coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds (Ground coriander is good, too)
  • 1 head of garlic, chopped
  • 1 – 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup brown lentils (dried, not canned)
  • Optional: 1-2 teaspoons cayenne powder
  • 1 – 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes (eh)
  • 1 cup chopped cilantro
  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
  3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.
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The Crew are omnivorous land mammals